Ingredients 2 oz. bottled passion fruit puree ½ oz. simple syrup 1 oz. fresh lemon juice 1 tsp. sugar ½ tsp. cayenne
Directions Lightly wet the rims of 2 flutes, and then dip them into mixture of 1 tsp. sugar and ½ tsp. cayenne. In a cocktail shaker filled with ice, add 2 oz. bottled passion fruit puree or juice, ½ oz. simple syrup and 1 oz. fresh lemon juice, shake well. Strain into the flutes, then top with champagne.
ST. LOUIS, MO- Chef Larry Gerstein is owner of Championship Catering. He joins KPLR anchor Dan Gray to show him how to make a proper omelette.
Posted 12:50 pm, June 1, 2016, by Staff Writer, Updated at 02:21pm, June 1, 2016.
ST. LOUIS, MO (KTVI) – Chef Larry Gerstein of Championship Catering visits to teach how cooking with spices and herbs can improve any dish.
His favorite herbs include rosemary, chives, cilantro, and dill, and shares his secret to easy cooking, which is buying herbs!
Gerstein uses spices and herbs to add flavor and to garnish the dish.
Posted 12:08 pm, June 1, 2016, by Tess Hill, Updated at 12:07pm, June 1, 2016.
